Courgette Finger Sponges
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
Calories:
168
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 168 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 5.2 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 135 mg | (3 %) | ||
| Calcium | 203 mg | (20 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 2 medium Zucchini finely grated (you should have roughly 250g)
- 1 ½ cups Parmesan (finely grated)
- ⅜ cup vegetable oil
- 1 large egg
- 1.333 cups plain flour (sifted)
- 1 tsp Baking powder
- ½ tsp baking soda
- salt
- Lime zest
- Basil (to garnish)
Preparation steps
1.
Pre-heat the oven to 170°C | 325F | gas 3. Grease 12 x individual non-stick loaf tins.
2.
In a large mixing bowl, combine the sifted flour, baking powder, bicarbonate of soda and salt.
3.
In another mixing bowl, whisk together the egg, Parmesan and vegetable oil until smooth, then fold in the grated courgette and lime zest.
4.
Add this mixture to the flour mixture and fold together until just combined.
5.
Spoon into the prepared loaf tins and bake for 20-25 minutes until a cake tester comes out clean from their centres.
6.
Remove from the oven and allow to cool for 5 minutes in the tins before turning out onto a wire rack to finish cooling.
7.
Serve warm or cold garnish with a sprig of basil.
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